Make the most of asparagus season by pairing the veggies with our version of a classic hollandaise sauce, and a deliciously crispy Like Schnitzel.
60 Min
2
The Like Schnitzel batter becomes perfectly crispy when cooked in oil in a pan, but can also be cooked in the oven. Just make sure to remove from the oven as soon as they’re cooked, so that the batter doesn’t soften as the oven cools.
The Like Schnitzel batter becomes perfectly crispy when cooked in oil in a pan, but can also be cooked in the oven. Just make sure to remove from the oven as soon as they’re cooked, so that the batter doesn’t soften as the oven cools.
What to buy?
Checklist
- 1 pack of Like Schnitzel
- Oil for frying
- 10 white asparagus – peeled and woody bottom part removed
- For the hollandaise:
- 100g cashew nuts – soaked in boiling water for 1 hour
- Juice of 1 lemon
- 1 tbsp sweet mustard
- 150ml water
- Pinch of turmeric for colour
Let's do this!
Let's do this!
- To make the sauce: add all ingredients to a high-speed blender and blend until completely silky and smooth. Add a little more water if needed.
- Pour the sauce into a heat proof bowl and warm it over a boiling pot of water, making sure not to let the bottom of the bowl touch the water. Whisk often while slowly heating.
- Bring a large pot of water to the boil, add plenty of salt and boil the asparagus on medium heat for about 4-5 minutes, so that they are cooked but still have a little bite.
- Fry you Like Schnitzel in oil on a very hot pan, turning a few times to get crispy and golden all over. Serve with the asparagus, your creamy hollandaise and some boiled potatoes, if you like.
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